Curried Chicken and Rice Soup

Comforting chicken and rice soup gets layered with the flavors of Madras curry, cilantro and lime.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6
Share This Recipe


2 tablespoons unsalted butter

1 tablespoon Madras curry powder

2 cloves garlic, finely chopped

1 carrot, sliced into rounds

1 stalk celery, sliced

Kosher salt and freshly ground black pepper

4 cups low-sodium chicken broth

2 1/2 cups shredded cooked chicken

1 cup cooked basmati or jasmine rice

Zest and juice of 1/2 a lime

2 tablespoons chopped fresh cilantro, plus leaves, for serving


  1. Heat the butter in a large saucepot over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
  2. Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest and juice and the cilantro; season with additional salt and pepper. Serve topped with fresh cilantro leaves.